Basic Cooking Substitutions You Should Know
If you cook or bake, you have to know how to substitute ingredients. Inevitably, you’ll be working on a recipe and lo and behold, you discover that one ingredient has either expired or you should have thrown out a week ago or even a year ago. It can be very frustrating and can upset the entire timing of a dish or meal if you have to drop everything and run to the store. It’s so much easier to look in your pantry, refrigerator, freezer or spice rack to see if you can substitute that item. There are hundreds of ingredient substitutions available but here are some of the most common ones.
Baking Substitutions
Self rising flour 1 cup
Combine 1 C. all-purpose flour plus 1-1/2 teaspoon baking powder and 1/2 teaspoon salt.
Cake flour 1 cup–3 variations
Combine 7/8 C. all-purpose flour plus 2 tablespoons cornstarch OR
Sift 1 C. all-purpose flour 3 times and then measure out 1 cup OR
Subtract 2 tablespoons all-purpose flour
Biscuit mix 2 & 1/4 cups
Combine 2 cups sifted flour, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 cup shortening.
Sugar 1 cup granulated
2 C. powdered sugar OR
1 cup packed light brown sugar
Cornstarch 1 tablespoon
2 tablespoon all-purpose flour OR
1-1/2 teaspoon arrowroot OR
2 tablespoon tapioca
Eggs, Dairy and Cheese
Eggs–1 single egg
Combine 1 tablespoon water plus 1 egg yolk, for baking
2 egg yolks OR
2 egg whites OR
1/4 cup cholesterol free egg product OR
Combine 1 egg white and 2 teaspoons oil
Butter 1 cup
7/8 C. shortening (vegetable) OR
7/8 C. oil OR
1 cup margarine
Buttermilk 1 cup
Subtract 1 tablespoon milk from 1 C. milk and add 1 tablespoon lemon juice or vinegar. It should stand about five minutes before using OR
Combine 1/4 C. milk and 3/4 C. plain yogurt OR
Mix two teaspoons cream of tartar to 1 C. milk and let sit for ten minutes
Half and Half cream 1 cup
Mix 7/8 C. milk plus 1-1/2 tablespoons butter OR
1 C. evaporated milk OR
Combine 2/3 C. low-fat or skim milk plus 1/3 C. heavy cream
Cheddar Cheese, sharp 1 cup
Mix 1 C. mild cheddar cheese plus 1/4 teaspoon worcestershire sauce and 1/8 teaspoon dry mustard
Mascarpone Cheese
Cream cheese
Ricotta Cheese
Cottage cheese
Parmigiano Reggiano Cheese
Pecorino romano or Asiago, aged, or Parmesan, domestic
Vinegars, Fats and Oils
Balsamic vinegar
Cider vinegar or sherry
Red wine vinegar
Combine 1 tablespoon red wine plus 3 tablespoons cider vinegar
Vinegar
Lemon juice
Chili Oil 1/4 teaspoon
Mix 1/4 teaspoon vegetable oil plus pinch of dried pepper flakes or cayenne pepper
Sesame Oil 1 tablespoon
Saute 1-1/2 teaspoon sesame seeds in 1/2 teaspoon vegetable oil
Shortening, solid, 1 cup
1-1/8 C. margarine or butter
Shortening, melted, 1 cup
1 C. cooking oil but should not be used if recipe calls for solid shortening
Seasonings, Herbs and Spices
Allspice 1 teaspoon
Mix 1/2 teaspoon cloves, ground and 1/2 teaspoon cinnamon
Basil 1 teaspoon
1 teaspoon thyme or oregano
Cayenne pepper 1/8 teaspoon
4-5 drops hot sauce OR
1/8 teaspoon crushed red pepper flakes
Cumin
Chili powder
Garlic 1 medium clove
1/2 teaspoon minced, jar garlic
Italian seasoning
Mix equal amounts dried basil, oregano, thyme and rosemary
Poultry seasoning 1 teaspoon
Combine 1/4 teaspoon thyme and 3/4 teaspoon sage
Seasoned salt–makes 3 tablespoons + 1/2 teaspoon–store in small jar
Combine 2 tablespoons salt, 2 teaspoons sugar, 1/2 teaspoon paprika and 1/4 teaspoon each onion powder, garlic powder, turmeric and cornstarch
Fruits and vegetables
Leeks
Shallots
Lemon or lime juice
White vinegar or bottled lemon or lime juice
Mushrooms, fresh 1 pound
3 ounces dried, then add water to reconstitute
12 ounces canned
Shallots
White part of green onion (scallions) plus a dash of jar garlic
Tomato juice 1 cup
Combine 1/2 C. water plus 1/2 C. tomato sauce
Tomato paste 1/2 cup
Cook, uncovered 1 C. tomato sauce until it’s reduced to 1/2 C.
Tomato sauce 2 cups
Combine 1 C. water with 3/4 C. tomato paste
Miscellaneous items
Bacon
Canadian or smoked ham
Bread crumbs
Cracker crumbs,crushed or 1 slice dried bread, crumbled
Broth or stock, canned
Chicken or beef bouillon cubes or granules, along with boiling water
Cocktail sauce 1-1/4 cups
Combine 1/3 C. ketchup, 1 tablespoons horseradish, 1 tablespoon fresh lemon juice and 1 teaspoons worcestershire sauce
Hot sauce
Pinch of cayenne pepper or dried, crushed red pepper flakes
Tartar sauce 1/2 cup
Combine 6 tablespoons mayonnaise, 2 tablespoon pickle relish and 2 teaspoons fresh lemon juice
This should give you some peace of mind that you can still complete that recipe and not feel like it’s a disaster. The key is to trust yourself that you can figure it out.
By Marilee Johnson
Shirley’s Comments: For any at home chef or from scratch cook, these tips can save you from panic or driving across town to get that one thing you forgot. I have used most of these myself while in the kitchen and the self-rising flour will suffice just because I do not buy that kind of flour and occasions need it for a recipe. Kudos to Marilee for putting this together in one space for us all.
77 Responses to “Basic Cooking Substitutions You Should Know”
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